Almond Flour Biscuits with Fried Eggs and Rosemary Country Gravy
Fresh made almond flour biscuits are topped with fried eggs and a rosemary white country gravy for a hearty and satisfying breakfast.
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
For the Biscuits
1 tablespoon salted butter
Pinch of coarse kosher salt
1 large egg
1/3 cup almond flour
1/2 teaspoon baking powder
1 teaspoon oregano
For the Rosemary Country Gravy
4 tablespoons butter
1/4 cup all-purpose flour
1 cup whole milk
1 sprig of fresh rosemary, leaves finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Eggs
4 eggs
Butter for frying
Salt and pepper to taste
Garnish
1/4 cup fresh chopped parsley
Instructions
Biscuits
- In a bowl, combine almond flour, baking powder, oregano, salt, butter, and egg.
- Mix until well combined. Divide the mixture into two ramekins and set aside.
Prepare the Gravy
- In a medium saucepan, melt 4 tablespoons of butter over medium heat.
- Gradually whisk in the flour, ensuring no lumps form, creating a smooth roux.
- Slowly add in the milk, whisking continuously to keep the mixture smooth.
- Add finely chopped rosemary, salt, and pepper.
- Reduce heat to low and let the gravy simmer, stirring occasionally, until it thickens.
Fried Eggs
- In a skillet, melt butter over medium heat.
- Crack in the eggs and season with salt and pepper.
- Cover with a lid and cook for about 5 minutes, ensuring the yolks remain soft.
Microwave Biscuits
- While the eggs are cooking, microwave each ramekin with the biscuit mixture for 90 seconds.
- Allow the biscuits to cool for a minute before slicing each in half.
Serve
- Place biscuit halves on plates, top each half with a fried egg, and drizzle generously with rosemary country gravy.
- Garnish with fresh parsley and enjoy!
Using this recipe, mix together the biscuit ingredients in 2 ramekins and set aside until later.
Destem the rosemary and finely dice the leaves.
Heat the butter in a medium sized saucepan over medium heat and begin to stir in the flour.
Stir in the flour until it becomes a paste.
Slowly stir in the milk while stirring quickly with a wooden spoon to form a creamy roux.
Stir in the rosemary and salt and pepper.
Reduce heat to low to simmer. Stir occasionally.
Meanwhile, fry the eggs in a buttered skillet with a lid. Cook over medium with the lid on about 5 minutes until cooked but the yolk still soft.
Microwave each biscuit on full power for 90 seconds.
Let cool a minute and then remove from ramekin and slice in half.
Cook over medium with the lid on about 5 minutes until cooked but the yolk still soft.
Plate the biscuit halves and top each half with an egg. Pour the gravy over top and garnish with fresh parsley.
